Sage Journals: Discover world-class research

Retricted access

Research article

First published 2001-12

Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance

C. Collar, J. C. Martínez, C. M. Rosell

Food Science and Technology International

Retricted access

Research article

First published 2025-12

Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

Sibel Bölek, Feyza Tosya, Feriha Göksu

Food Science and Technology International

Retricted access

Research article

First published 2021-7

Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum

Zahra Sheikholeslami, Maryam Mahfouzi, Mahdi Karimi [...]

Food Science and Technology International

Retricted access

Research article

First published 2022

Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality

Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz [...]

Food Science and Technology International

Retricted access

Research article

First published 2025

Satiety effects of high-fiber bread in healthy females: A randomized cross-over study

Kalliopi Kavvalou, Vassilios Raikos

Nutrition and Health

Retricted access

Research article

First published 2007-04

Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

C. Collar, C. Bollain, C.M. Rosell

Food Science and Technology International

Retricted access

Research article

First published 2017-7

Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

Purificación García-Segovia, María J Pagán-Moreno, Irene F Lara [...]

Food Science and Technology International

Retricted access

Research article

First published 2020-3

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Marcela Martínez-Castaño, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga [...]

Food Science and Technology International

Retricted access

Research article

First published 2008-10

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

M.J. Frutos, L. Guilabert-Antón, A. Tomás-Bellido [...]

Food Science and Technology International

Retricted access

Research article

First published 2015-7

Effect of tiger nut-derived products in gluten-free batter and bread

Núria Aguilar, Elena Albanell, Begoña Miñarro [...]

Food Science and Technology International

Search results